Rhubarb Bites

The glut continues and I’m still playing with rhubarb.  These bites are very moreish with a texture of a soft flapjack – but without the added sugar.  I’ve made flapjacks in the past using raw rhubarb, which works very well but for these I stewed the rhubarb first and this brings a softer texture and helps to bind the oats without the need for too much oil.

I’ve been eating these for the past two days – they are also good with a bit of full fat Greek yoghurt on the side for dipping.

Rhubarb Bites

Rhubarb bites

  • 200g Rhubarb – chopped into chunks
  • Juice and rind of half a large orange – or a whole small one
  • 1 teaspoon of ground ginger
  • 2 teaspoons of brown sugar

Put all the above in a saucepan and bring to a simmer – simmer for around 4-5 minutes until it’s starting to go mushy. Leave to cool.

  • 200g oats
  • 100g dates – chopped
  • 50g pumpkin seeds
  • 25g hulled hemp seeds
  • 50g pecan nuts – chopped
  • 50g coconut oil – melted

Mix all the ingredients together and then stir in the stewed rhubarb.

Line a baking dish with baking paper and put the mixture into the dish and mould it into a 20cm x 20cm square (roughly speaking).  It takes a bit of squishing down with your hand and/or a wooden spoon.

Divide into 16 squares before putting in the oven – use a sharp knife to cut through the mixture but don’t separate the squares.

Cook at 160c/325F/Gas 3 – for 30 minutes.  It should start to look golden brown on the top.

Take out of the oven and run your knife along the cuts again – don’t try and separate or take out of the tin.  Leave to cool in the tin before removing.

They do last a couple of days in an airtight container – that’s if you can stop eating them.

 

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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